Week 1 Results

Hey fit fam! So as you all know, today is day 7 of our 21 day fitness program! Here are my results!

Day 1: 179.9

Day 7: 174.3

Down 5.6 pounds over all and 11 inches total! It's amazing how one week of dedication can change your body so drastically! Most of the weight was definitely inflammation and bloat from my trip to New Orleans, BUT my arms and legs have been so SORE from this new workout and I loooove it! I feel so much better and have more energy again. I was so drained from NOLA guys!

Well we have a busy day ahead! It's my sister-in-law's birthday so we get to go celebrate over there and Cami gets to see her cousins. Here's to staying on track! ;)

If you're interested in finding out how to get the same results, apply below :)

https://andrearivasfitness.wufoo.com/forms/m1nbktwg1hj7ixn/

Avocado Brownies

Guys! These brownies have NO added sugar and are still SO delicious! Camilla loved them so that's a big win in my book! Let me know if you try them :) 

Ingredients

• nonstick cooking spray
• 1 medium ripe avocado, mashed
• 1/4 cup extra-virgin coconut oil, melted
• 1 large egg, lightly beaten
• 1/2 cup pure maple syrup
• 1 tsp. pure vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp. sea salt (or Himalayan salt)
• 1/4 cup gluten-free flour (I used whole wheat)
• 1/3 cup dark chocolate chips

Directions

1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 8 squares.

Cauliflower Fried Rice

 

This recipe was amazingly and surprisingly EASY! I totally give it a 10/10 but don't recommend it to anyone that has a texture food thing. Trev thought it was okay but Cami gobbled up a whole plateful! I loved it and it was yummy the next day for lunch leftovers! I also made extra cauliflower rice and froze some for next time I feel like using it!

Ingredients:

• 1 medium head cauliflower
• 1 egg
• 2 tbsp cooking oil (divided)
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup frozen peas and frozen carrots
• 2 tbsp soy sauce (use tamari if you want GF)
• 1/2 tsp sesame oil
• fresh cracked black pepper to taste
• 2 green onions, diced
• kosher salt, optional
• more option veggies: celery, broccoli, corn, spinach (I stuck to peas and carrots!)

Directions:

1. Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower shrinks as you cook it. I actually used a food processor but it can be done without one. Make sure if you use a food processor that you don't let it get too mushy!
2. Heat large skillet on medium high heat. Add olive oil, then add onion and garlic. Cook until soft and translucent.
3. Add cauliflower and sauté until tender, but not mushy soft. Add peas and carrots and stir until combined.
4. Add beaten egg, soy sauce, sesame oil, and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked. 
5. Add kosher salt to taste if needed. Add green onions and stir until everything is combined. 
6. Serve warm. Voila!